CHICKEN SALAD WITH MINT AND FETA
This is from Cooking Light magazine. This simple chicken salad is zesty with the flavors of mint, feta cheese, and lemon juice. It's great as is and also good served in a pita or on a bed of greens.
Provided by Engrossed
Categories Lunch/Snacks
Time 10m
Yield 3/4 cup servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
- Garnish with mint sprigs if desired.
Nutrition Facts : Calories 164.1, Fat 5.9, SaturatedFat 2.4, Cholesterol 68.4, Sodium 262.9, Carbohydrate 3.1, Fiber 0.8, Sugar 1.2, Protein 23.6
FETA CHICKEN SALAD
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
PEA, FETA AND MINT SALAD
Steps:
- In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
- In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
- In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.
WARM ORZO SALAD WITH MINT AND FETA
Steps:
- In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
- Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.
BBQ LAMB WITH PEAS, MINT & FETA
This is great in summer on the barbie but a griddle on the hob still does it justice - luckily!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
- Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.14 milligram of sodium
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
BAKED FETA WITH PEAS, CHILLI & PRESERVED LEMON
Make the most of fresh podded peas in the summer with this fiery, zingy baked feta recipe. It's a sensational lunch for two with crusty bread
Provided by Esther Clark
Categories Lunch
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/ gas 8. Put the feta in a small baking dish and drizzle with 1 tbsp of the oil, then scatter over half the chilli and half the preserved lemon. Bake for 20 mins.
- Blanch the peas for 2 mins, then drain and, while still warm, toss with the remaining oil, chilli and preserved lemon, the mint and the lemon juice. Season.
- Spoon the peas into the baking dish around the feta, and top with extra mint leaves, the lemon zest and a drizzle of oil. Serve with crusty bread.
Nutrition Facts : Calories 541 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 3.1 milligram of sodium
CHICKEN SALAD WITH LENTILS, PEAS AND MINT
Steps:
- Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
- Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
- Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
- Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
- Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.
More about "chicken salad with peas feta and mint recipes"
FETA, BEAN MEDLEY & CHICKEN SALAD | CHICKEN.CA
From chicken.ca
EASY CHICKPEAS SALAD WITH FETA AND MINT - THE BOSSY …
From thebossykitchen.com
PEA AND FETA QUINOA SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
TRIPLE-PEA AND ASPARAGUS SALAD WITH FETA-MINT …
From foodandwine.com
PEA MINT AND FETA SALAD - BITE ON THE SIDE
From biteontheside.com
CHICKEN QUINOA SALAD WITH PEAS AND FETA - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (8)Total Time 40 minsCategory Lunch, SaladPublished Aug 12, 2020
CHICKEN SALAD WITH PEAS, FETA AND MINT | RUNNER'S WORLD
From runnersworld.com
Estimated Reading Time 3 mins
SHEET-PAN ROAST CHICKEN WITH TANGY GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
GREEN GODDESS SALAD – WELLPLATED.COM
From wellplated.com
SOUS VIDE CHICKEN WITH MINTED PEA AND FETA SALAD - ANOVA CULINARY
From recipes.anovaculinary.com
CREAMY ORZO WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
LAMB AND MINTY BROAD BEAN SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
DELICIOUS KENTUCKY DERBY RECIPES TO MAKE AT HOME: FRIED CHICKEN …
From goodmorningamerica.com
CHICKEN SALAD WITH PEAS, FETA, AND MINT | BWTRIBBLE.COM
From bwtribble.com
PEA SALAD WITH MINT AND FETA - CASUAL FOODIST
From casualfoodist.com
CHICKEN CHICKPEA SALAD WITH FETA (MEDITERRANEAN RECIPE)
From snippetsofparis.com
QUINOA SALAD WITH CHICKEN, SNAP PEAS, SPINACH, AND MINT
From thebuzzmagazines.com
20 BEST SALADS WITHOUT LETTUCE - SALAD RECIPES WITHOUT LETTUCE
From thepioneerwoman.com
CHICKEN SALAD RECIPES
From allrecipes.com
SPANAKOPITA KALE SALAD RECIPE | KITCHN
From thekitchn.com
PEA SALAD WITH FETA AND MINT | THE MEDITERRANEAN DISH
From themediterraneandish.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
From goodhousekeeping.com
TASTY CHICKEN SALADS - SUNSET MAGAZINE
From sunset.com
ASPARAGUS-FETA PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
THREE GREEN BEAN AND BULGUR SALAD RECIPE | EPICURIOUS
From epicurious.com
PEA, FETA AND MINT SALAD : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HALLOUMI, PEA AND MINT GUACAMOLE BURGER RECIPE - GOOD …
From goodhousekeeping.com
You'll also love